Almond Flour Yogurt Waffles (Low Carb and Gluten Free)

Let me ask you a question: how do you bring good living to your life? In the chaos that is modern day existence, it can be so easy to forget to enjoy what life has to offer. I am often guilty of this. With three small kids and a chronic disease like diabetes, all of which require a lot of managing, I can lose sight of what matters to me. That’s when I have to take step back and remind myself to take the time for good living. And by “good living”, I don’t mean anything that requires a lot of money. Good living, to me, means taking enjoyment in what I do, who I am, and the people, places and things around me. It can be as simple as stopping to take in the scent of woodsmoke and the colour of the autumnn leaves. It can mean leaving the dishes sitting in the sink so I can play with my children. And it often means food, lots and lots of good, healthy, flavourful food shared with family and friends.

After being diagnosed with gestational diabetes, it didn’t take long for me to discover Greek yogurt. With a lot more protein and a fewer carbs than regular yogurt, it quickly became a staple in my diet. I learned that the plain variety, with the addition of some chopped nuts or berries, makes an incredibly satisfying, healthy snack. And as I started to experiment with low carb, gluten free baking, I discovered that Greek yogurt was a godsend in that department as well. In the absence of gluten, Greek yogurt helps provide protein to give my baked goods structure, while also making them incredibly moist. Since it’s in so many of my recipes, I think it’s safe to say that Greek yogurt is a part of good living, for me.

FAGE Total Yogurt is among the best known brands of Greek yogurt here in the US, and it just so happens that they are giving away three trips to Greece for legal US residents. The trips are all in the name of the Greek tradition of “good living”. I encourage you to enter HERE. I’ve always wanted to go to Greece, so I think it’s an opportunity not to be missed.

When a reader requested that I come up with a waffle recipe, I knew from the get go that they would contain Greek yogurt. Some of the best homemade waffles I’ve ever had contained yogurt, and it was automatic fit for my attempt at making a low carb, gluten free version. I had to give this one a lot of thought though. I’ve had some low carb pancake recipes fall pretty flat on me, and getting the waffles to hold together was going to be the real challenge. I waffled back and forth (ha, ha, get it?) on how many eggs to add, how much almond flour, and I had one batch that tasted great but came apart when I pulled up the top of the waffle iron. With a little tinkering, I think I may have worked it out.

The Results: I am pretty excited about these because they really taste like regular waffles. And they made my whole house smell like waffles all day. Even after coming back from running errands all morning, I could smell that wonderful, rich breakfasty smell of waffles. My kids didn’t know the difference, they gobbled them up happily. I topped them with butter and maple syrup (in my case, sugar free), but they’d be great with any number of toppings. I am thinking of whipped cream and berries for them next.

Now, I will confess that they aren’t as crispy as I would like, but I suspect that this is more due to my waffle iron than to the recipe. My waffle iron is a cheapy, and has a tendency to steam the waffles. It did the same thing with some conventional waffles made with flour that I made for my kids this summer. I don’t think almond flour waffles will ever get as light and crisp as they can be when made with flour, but when made with a better waffle iron, I think they’d turn out a bit crispier. Perhaps a reader with a good waffle iron can give it a go and let me know? The leftovers did crisp up a bit more when I put them in the toaster the next day. But the flavour was so good, I really didn’t care too much about the crispiness.

Spread approximately 1/4 cup of batter on each 4-inch section of the prepared waffle iron (my waffle iron is two 4-inch square sections. For round waffle irons, use your best judgement on the amount of batter needed). Close iron and let cook 4-5 minutes, or until waffles are golden brown. Remove waffles and repeat with remaining batter.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

my waffles turn out "non-crisp" if i use too much egg, or if i don't use enough oil to grease the iron before i spread the batter. using oil really helped once i started doing that instead of using butter!these look amazing, by the way! love the golden brown variation in them!

I love Greek yogurt, and I love Fage too, although, for the past year, I've been making myself my own yogurt (regular *and* Greek). This way I can enjoy it all the time + keep the costs low.As for your waffles: they look great! Almond flour and Greek yogurt sounds like a very tasty combination, and I'd love to try this recipe.

I actually purchase my almond flour online from Honeyville Grains. They have premium almond flour for less than what you can get in the grocery store. But a lot of stores do carry it now, usually Bob's Red Mill.

FAGE is my favorite brand of Greek yogurt, too. I eat it several times each week with frozen blueberries and a little granola. These waffles look like the perfect thing for the weekend. Here's to good living!

I LOVE Fage yogurt. I love how creamy and delicious it is, and the fact that it's full of protein is such a bonus. It's definitely one of my favorites. I've been eating it with nuts … in place of sour cream … I think I may have even eaten it with eggs one morning. But I haven't made waffles with it. Thanks for the recipe – I'll definitely try this one soon!

Gorgeous! The photos are so enticing and the ingredients perfect. I just made another pear upsdie down cake which has almond flour; just love using it. Also glad cranberries arrived. Hope they are something that work with your needs!

I love waffles and have never made my own, your giving me the confidence to try! I also adore Greek yogurt and have been using it in baking since I first discovered it, I have even subbed it for half heavy cream in sauces.I do have to start trying other flours too, you make everything look so good and never using white flour!

I happen to LOVE Greek yoghurt and it's wonderful to know that it can be incorporated into something as lovely as these waffles! Love how you've turned all these healthy ingredients into such decadent-looking treats, Carolyn.

Hi Carolyn, great post about what good living means to us. We are often too busy to reflect our life, but today's post of yours made me think again (thank you). You always make everything delicious which doesn't look like low-carb. We're all inspired by your beautiful and delicious pictures.

Hi Carolyn, great post about what good living means to us. We are often too busy to reflect our life, but today's post of yours made me think again (thank you). You always make everything delicious which doesn't look like low-carb. We're all inspired by your beautiful and delicious pictures.

I love that opening question. (and sorry for the long answer)I believe in being happy – no matter what. But I think I was lucky to grow up in a way that most people weren't. Our family wasn't well off with money, but they are hard workers and good people and at the end of the day, they keep work at work and come home to enjoy what they can with the family. A few years ago I had a position at a company that paid very well. I was young and making very very good money. But it was terrible. I was given one day off for my mother's death, caught shingles, made to work with terrible people in a very hostile environment. I left and have never looked back. Now, I love my job, am broke, and HAPPY. It's was never the $$. It never will be. It's about accepting what is right in front of you and loving every moment of it. I sing to my cats and pup every day and make Handsome give me one happy thought at the end of every night and thats all the more in this world that I will ever want…. That to me is good living. SORRY!!!! Hope it wasn't too long of a reply – Waffles… waffles are also a very important part of good living 😉

My husband and I had these for dinner tonight and they are AMAZING. They taste like regular waffles. Woohoo, I can have waffles again!! I had two waffles topped with my Walden Farms pancake syrup for only 10 grams of carbs. Thank you, thank you, thank you!!!!

I am thrilled to have found your blog yesterday! Eating low-carb this past year has really ignited my interest and enthusiasm for cooking and baking….and I just bought a bunt brownie pan this evening so I can make your sticky toffee puddings…will let you know. : ) I think you’re going to keep me very busy and happy in the kitchen. Thank you!Wanted to say here that I make low-carb waffles regularly with a similar recipe- but mine calls for a bit of oil in the batter- when I switched to coconut oil in the batter it made ALL the difference with the crunchy goldenness of my waffles…very dessert like finish to them now…even on my cheap waffle maker.

I just came across your recipe while looking for low carb breakfast alternatives to eggs. You can imagine the excitement when I found your low carb WAFFLE recipe. Once I’ve made them I’ll let you know how crispy they turn out. I believe you have a wonderful recipe however I plan on using coconut oil in place of 1/2 of the butter, powdered xylitol, and unsweetened coconut milk. (I use it when I make omelets and they turn out so fluffy). I am so excited. Thanks for the wonderful recipe!

Hmmm, that shouldn’t have happened. Funny, mine weren’t very crispy, but were totally cooked through on the inside. I am not really sure what to suggest. Does your waffle iron have different heat settings? If so, I would turn it down to make sure they don’t burn on the outside, while the inside gets more cooked.

Hi Carolyn, I just splurged on the All-Clad Classic Waffle Maker and came straight to this recipe to break ‘er in. They turned out fantastic – even my picky kids gobbled them up 🙂 The only thing I did was add a smidge of vanilla. I linked your recipe over at my blog http://www.empoweredeating.blogspot.ca/2012/09/weigh-in-and-catching-up.html (I hope that’s OK). Thanks for all your wonderful recipes – they make eating grain free so much more enjoyable 🙂

Hi Carolyn, these look fabulous and I can’t wait to try them. Question: seldom can I find greek yogurt around these parts, and when I do it’s generally nonfat. Would I be able to sub sour cream? Or a mixture of sour cream and nonfat greek yogurt? Thanks!

Love this recipe. I substituted sour cream for the yogurt in the recipe. The first time I made the waffles I thought they were a little “soggy”. But tonight when I made them I “dried” them out by putting them in warm oven for a few minutes. (I laid the waffles directly on oven rack) Thanks again for another great recipe.

Hello! I made these for supper tonight and they were amazing! They weren’t crisp but they were so light and the taste was great. I even made a couple mistakes due to not reading ahead in the recipe and they were still wonderful! Looking forward to toasting the leftovers tomorrow!! I am so happy to have found your blog! Today alone I made the cinnamon scones, the waffles, and put the crisp topping from the rhubarb crisp on top of some roasted apples with cinnamon instead, and over the weekend I made the magic cookie bars. Yum!

This is the second recipe that I have tried this week for low carb waffles and it was fan-freaking- tastic! My boyfriend enjoyed them (although he is easy to please with food ;). )
Instead if baking soda and powder I used cream of tartar and added 1/2tbsp vinegar to my egg mixture. They puffed up so big and yummy! We are so in love with this recipe! Thank you again!

I made these today….did a half batch to test, first. Yummy! I made blackberry/chia jam to top them, but since the waffles are a bit pliable, I just tore them in half, put some jam on and folded them up like a wrap and ate it that way. So dang good! Thanks for all your wonderful recipes…..

These waffles are amazing!! They are my new go-to. I double the batch and sometimes there’s not always many left over. My boys love them and so do I! They keep you full for a long time, which is also a plus when trying to keep 4 guys from constantly being hungry. Thank you!!

Just made these waffles and they’re wonderful! Husband and son enjoyed them with fried eggs on them and they don’t typically like my ‘low carb’ adventures in the kitchen! I’m going to keep the dry mix made up in containers so all I have to do is add the wet ingredients. My waffle maker is round so I don’t really know how much I ate but I did eat too much, two whole round ones! lol I’ll check blood sugar in an hour and note the damage. Portion control next time, of course, but it’s been SO long since I had a crunchy waffle I couldn’t resist this time! Thank you so much for sharing this recipe.

These were delicious. My first waffle was a little limp, so I let the second one cook past the “beep”, and it was crispier for sure. I will try the leftovers in the toaster tomorrow., and, I will definitely make these again. Thanks for a great recipe.

Carolyn – you have a home run on this recipe! I’ve tried so many recipes hoping it will taste even remotely like the old gluten laden favorites, usually to be sorely disappointed. Not the case with this recipe. I LOVE this one! It’s my “go to” recipe from now on for breakfast. Thanks for all your hard work!

These were FABULOUS !!! And I have tried about every waffle recipe on the web. Many have a nice texture but lack flavor. These were yummy.

However, I must confess that I made a few tweaks using some ingredients that Carolyn often adds. I wanted a bit of a nutty flavor to them so tweaked per below.

I used only 1 cup of the almond flour and replace the rest with 1/4 cup golden flax meal, and 1 TBS of psyllium husk powder.

I also added 1 tsp of vanilla and bourbon each (which I think adds a caramel type flavor). And added 1/2 pkg of rapid dry yeast (for flavor..love the taste of the yeast risen Belgian waffles). I also reduced the almond milk to 2 TBS to give me a thicker batter.

Found using a 2 TBS ice cream disher loaded as full as it would go (total about 1/4 cup per scoop) and used 1 scoop per each wedge of my Belgian waffle maker. Baked them 3 1/2 – 4 min.

They were spectacular. Great flavor thanks mostly to the yogurt. Big, tall, crunchy exterior, soft interior. I would challenge anyone to tell that they were low carb.

Thanks Carolyn. Great recipe that permitted my need to fiddle….will try the basic one next time and am sure I will love it as well.

I used 1/2 cup greek yogurt, forgot the almond milk. I did not separate eggs. I just put all liquid ingredients in nutrabullet.Came out great. I did did grease waffle iron with coconut oil. Will make again.

Hi Carolyn.
Just wanted to say a big thank you for this recipe! Our now 4YO was dx with Type 1 a year ago. I’ve been trying to find the right food journey for us ever since…despite being told in hospital to just feed him ‘like normal’. Not what normal looks like these days!
My endless research has led me to the low carb, high (good) fats/protein path – challenging when you have 2 other children who LOVE their carbs and a diabetic who loves fruit!
Made these waffles for us tonight – first ever try of waffles in our household – and they were a complete smash! I’m already thinking of the toppings I can try – cottage cheese & berry compote (yum!).
We didn’t mind that they weren’t crisp…because my kids didn’t know any better! 🙂 Even my very fussy Celiac husband liked them!
Look forward to sampling more of your work in the future… 🙂
Bron

There are a lot of complainers early on in the comments about the waffles not being crispy. Regardless, I made these today and I thought they came out great! I only made them for one person (me!) & froze the extra waffles for another day. They will probably be crispier when I toast them a la eggo. They aren’t as crispy as a wheat flour waffle, but who cares? They are delicious & healthy. One day I made Carolyn’s Vanilla Cake Waffles for my 82 year old Type 2 mother & she said “I like my waffles crispier…” & I said “These are so much better for you, plus they’re delicious.” Then when she saw my homemade stevia sweetened maple syrup she said “I like my syrup to come from a tree…” Grrrrr. “Me too!” I say, however…this is so much healthier for you. In trying to prevent myself from ending up in the same place as my mother, I have made some sacrifices & if having waffles that are not super crispy is one of them, I’m fine with that! Yet another life lesson from Keith & Mick: You can’t always get what you want, but if you try sometimes, you just might find…

On several recommendations, I finally tried these waffles this morning. Delicious doesn’t begin to describe the flavor or my emotions as I finally had waffles again !! My non-diabetic husband pronounced them “very good” and gobbled them down in a flash ! Add me to the list of happy campers !! Thanks so much for all your work and recipes. They have made such a difference in my life (and my non-D husband loves your biscotti !! )

Got to that time of the month when I needed something sweet with my tea….. Pinned this recipe yesterday, dug out the waffle iron from the back of the cupboard ( thank goodness I didn’t give that away when I went low carb….. Embarrassed to say I devoured two……. They look realistic,made the satisfying pop when cooking and next time I’m having them with bacon , or strawberries and cream …… Mmmmm
I left out the whey protein inadvertently …… What is it supposed to do because mine seemed ok ?
Substituted ( I needed to have this waffle and not shop ) 10% Turkish yoghurt, Jordan’s sugar free vanilla syrup ( 2 tbs- could have done with one more ) for sweetener listed and full fat cream for almond milk .
Thank you , I was sceptical but they were a real treat !

This recipe looks great. I can’t wait to try them. Carolyn, I don’t have any protein powder. Do I need to substitute it with something else or will it be ok just to leave it out? Thanks for the recipe. I’ve tried several of your other recipes and they’ve all been so good.

I didn’t read through the recipe so I didn’t know I was supposed to separate the eggs. Instead I mixed 6oz. of cottage cheese (I didn’t have the yogurt) with the eggs in my Vitamix until it was very creamy. I “dumped” the remaining ingredients in and processed until smooth. I left out the erythritol and used plain protein powder because I use my waffles as sandwich bread. Even with all my changes they were delicious! I fixed grilled cheese sandwiches with them, yummy Thanks!

I’ve been trying out GF, high protein pancake recipes for a long time, and this one just knocked it out of the park. My 3 year old and 10 month old just scarfed them down, too. Thanks for the great recipe! I was lazy, so I just whisked the ingredients together and made pancakes on the griddle, and they still came out great. Rich, delicate flavor, even after omitting the sweetener. Also freezes and reheats great. Thank you!!

These are really good! The recipe made 7.5 seven inch waffles. I don’t have xanthan gum so I subbed in about 1/2tsp of flax meal. I used” pyure “granulated sweetener. I didn’t separate the eggs I just whisked them with the yogurt. They came out great! They are as close to “normal ” waffles as I have gotten. Oh, I added some vanilla extract to the wet ingredients also. We will make these again and again.Thank you!

Carolyn, your recipes never fail. I got a waffle iron for Christmas and made these this morning. So good! Again thank you for another recipe that hit it out of the park. Oh, and I didn’t have any yogurt so I used sour cream. Still yummy!

Loved these! Would post pics of my beautiful waffles if I could. Only changes I made was I used splenda as a sweetener and psyllium husk for the binder. I am thinking of using sour cream or cream cheese in place of yogurt, but otherwise this was perfect!

We had (Low Carb) guests Sunday for waffles, strawberries and whipped cream. Used the recipe in my thinner heart-shaped electric iron since the Belgian one takes so long on the stovetop. This recipe was fluffy and worked even better than the old normal recipe I used before (and i didn’t even separate the eggs!). I will be trying it in the Belgian iron soon! Looks like we will be taking this camping! Great recipe! I had to translate it into Dutch for our friends 😉

Wow! These are delicious! They are tastier than the traditional flour waffles I used to make. As others report, mine were pretty limp, but that was not a deterrent to eating a lot. My waffle iron made 4 X 4 =16 waffles. I had six! Will freeze the other ten for the leftover options described in the other comments. Thanks for a marvelous recipe.

Hi Carolyn, quick question. I have a 6y/o t1d who is a celiac with severe nut allergies. Just wondering if you have any idea how I would go about substituting maybe, coconut flour for the almond flou? She would love to have waffles! We are pretty new to cooking like this. Thank you!

I made these with powdered Swerve & used some Oikos Triple Zero Chocolate yogurt, because that’s all I had. My protein was unflavored, so I used a little sugar free Torani French Vanilla coffee syrup. I know this mucked with the macros, but I didn’t care, plus everything else used was true to the recipe. They turned out better than any low carb recipe I’ve ever tried & got me through a waffle craving that was about to destroy me. Thank you thank you thank you for this recipe. I will definitely be trying more from this website. Ms. Carolyn, you’re a lamb.

Carolyn these are the best waffles we ever had and that includes the wheat kind. Recipe is easy even for hubby who is not into making keto items using almond flour. If we had the time we would eat these everyday. Sad I cant give these a 10 star rating

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more